Sous Vide: The Eggpire Strikes Back
The Struggle: Wow, In doing research for Ask-A-Chef generally I will need to dive deep. How deep you may ask?…
Sous Vide: From the Earth to your Circulator
The Struggle: Still on the topic of sous vide this week. But if you haven’t read last week’s article we…
Sous Vide: Meat on the Mind
The Struggle: Not too long ago cooking something “sous vide” wasn’t as accessible as it is now. You couldn’t go…
Temptingly Tender Turkey Roulade
TagsAdvancedAmylaseappetizerAsk a ChefBeginnercalcium chlorideCalcium LactateCitric AcidCocktailCoconut OilDessertDiastatic Malt PowderDruids GroveEasyEgg White PowderevercrispFlavor DropsFoam MagicgelatinGellan Gum FGluten FreeGlycerol MonostearateGuar GumHM pectinI'm...
David Pietranczyk – PolyScience Culinary Support Manager
TagsAdvancedAmylaseappetizerAsk a ChefBeginnercalcium chlorideCalcium LactateCitric AcidCocktailCoconut OilDessertDiastatic Malt PowderDruids GroveEasyEgg White PowderevercrispFlavor DropsFoam MagicgelatinGellan Gum FGluten FreeGlycerol MonostearateGuar GumHM pectinI'm...
Better Bacon Wrapped Scallops
TagsAdvancedAmylaseappetizerAsk a ChefBeginnercalcium chlorideCalcium LactateCitric AcidCocktailCoconut OilDessertDiastatic Malt PowderDruids GroveEasyEgg White PowderevercrispFlavor DropsFoam MagicgelatinGellan Gum FGluten FreeGlycerol MonostearateGuar GumHM pectinI'm...